Restaurants
- Abram Plaut added a new meal Dinner at さんくるげ at Sankuruge (さんくるげ)
塩らぁ麺 + 辛いらぁ麺 / Shio Ramen + Karai Ramen / Sankuruge — Tamura, Fukushima
The soup contains whole Aizu chickens, beef bones, red sea bream (madai) and oysters. Once finished cooking, the soup is chilled and left to rest so that the umami condenses. Shio tare uses Mongolian rock salt, dried scallops and yaki-ago (dried and grilled... More
塩らぁ麺 + 辛いらぁ麺 / Shio Ramen + Karai Ramen / Sankuruge — Tamura, Fukushima
The soup contains whole Aizu chickens, beef bones, red sea bream (madai) and oysters. Once finished cooking, the soup is chilled and left to rest so that the umami condenses. Shio tare uses Mongolian rock salt, dried scallops and yaki-ago (dried and grilled flying fish). Noodles are house-made with domestic wheat. The pork shoulder chashu is marinated in herbs before being grilled. No chemical additives or MSG.
The word 'Sankuruge' is local dialect meaning 'turn over,' it was a favorite phrase of the master's late mother. The master trained at multiple ramen shops including Ippudo, Chabuya and Nakiryū. He opened his own shop in the space where his parents previously ran a sushi restaurant. Open 7am-12pm or until the ingredients run out. Closed weekends and holidays. 13 seats. Since April 22nd, 2019. @sankuruge Less
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- Abram Plaut added a new meal Dinner at ますや本店 at ますや本店 台新店
伝 / Den / Masuya Honten Ekimae — Koriyama, Fukushima
Koriyama Black. Tanrei soup contains chicken carcasses and pork bones, combined with katsuobushi and kombu dashi. The signature 'black' tare uses Kintakasago koikuchi shoyu, made in Aizu by a 5th generation purveyor with a 100-year history. Choice of straight or chijire low hydration noodles,... More
伝 / Den / Masuya Honten Ekimae — Koriyama, Fukushima
Koriyama Black. Tanrei soup contains chicken carcasses and pork bones, combined with katsuobushi and kombu dashi. The signature 'black' tare uses Kintakasago koikuchi shoyu, made in Aizu by a 5th generation purveyor with a 100-year history. Choice of straight or chijire low hydration noodles, supplied by local Koriyama maker Tomitaya Seimen. The noodles are made using the same machines and old-fashioned manufacturing methods once used at Masuya Shokudo, the shop known as the originator of this style. Topped with pork chashu, menma, naruto, negi and boiled greens.
The roots of this bowl go back 150+ years to the beginning of the Meiji Era, when a woman named Masu Shibahara opened the restaurant Masuya Shokudo in 1868. Located in front of Koriyama Station, the business served soba and udon, later becoming a ryokan (inn). The recipe for Koriyama black ramen is said to have been created and first served at Masuya Shokudo around 1945. Although Masuya Shokudo eventually closed, it was succeeded by Masuya Bunten.
Masuya Honten was founded by Hisao Shibahara, he is the great-grandson of Masu Shibahara and nephew of the master of Masuya Bunten. Hisao was worried about losing his family's history after it was announced that Masuya Bunten would close in 2003, thus he began studying ramen to preserve the legacy. Currently operating three stores in Koriyama, with 16 seats at the ekimae branch. Open since 2003. Less
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- Abram Plaut added a new meal Dinner at 中華蕎麦うゑず at Chuka Soba Uezu (中華蕎麦うゑず)
つけめん / Tsukemen / Chūka Soba Uezu (Wez) — Kōfu, Yamanashi
Rich tonkotsu-gyokai double soup, gyofun (fish powder), negi, naruto and yuzu. Thick noodles are house-made. Pork chashu (using local Yamanashi pork), menma, nori on the side.
Master Uezu-san trained at the legendary Chūka Soba Tomita in Matsudo, Chiba. Considered a top disciple,... More
つけめん / Tsukemen / Chūka Soba Uezu (Wez) — Kōfu, Yamanashi
Rich tonkotsu-gyokai double soup, gyofun (fish powder), negi, naruto and yuzu. Thick noodles are house-made. Pork chashu (using local Yamanashi pork), menma, nori on the side.
Master Uezu-san trained at the legendary Chūka Soba Tomita in Matsudo, Chiba. Considered a top disciple, Tomita-san gave his blessing for Uezu-san to open his own shop. Although technically independent, Uezu's store information is listed on Tomita's official website. 12 seats. Open since April 6th, 2015. @wez_kofu Less
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- Abram Plaut added a new meal Dinner at ラーメン二郎 生田駅前店 at Ramen Jiro
小ラーメン / Shō Ramen / Ramen Jiro Ikuta Ekimae — Ikuta, Kanagawa
Jiro style ramen. Tonkotsu-shoyu soup is made from pork bones and meat, with added pork fat. Thick-cut noodles are house-made with the customary Oshon flour. Pork chashu, bean sprouts, cabbage, garlic.
Ramen Jiro Ikuta Ekimae is the 44th branch and latest to open. The... More
小ラーメン / Shō Ramen / Ramen Jiro Ikuta Ekimae — Ikuta, Kanagawa
Jiro style ramen. Tonkotsu-shoyu soup is made from pork bones and meat, with added pork fat. Thick-cut noodles are house-made with the customary Oshon flour. Pork chashu, bean sprouts, cabbage, garlic.
Ramen Jiro Ikuta Ekimae is the 44th branch and latest to open. The master trained at Ramen Jiro branches in Koganei, Tachikawa, Hachioji Yaenkaido and finally Meguro. 14 seats. Open since May 21st, 2023. Less
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- Abram Plaut added a new meal Dinner at すずらん 恵比寿 at Suzuran (すずらん 恵比寿店)
葱油肉絲麺(ネギソバ)/ Negi Soba / Chūka Soba Suzuran — Ebisu, Tokyo
Chicken and pork shoyu soup uses traditional Chinese spices and seasonings. Thin straight low hydration noodles are housemade. Topped with pork chashu and negi. Yodare chicken, shumai, spicy ebi wontons on the side.
Chūka Soba Suzuran is a high-end Chinese style... More
葱油肉絲麺(ネギソバ)/ Negi Soba / Chūka Soba Suzuran — Ebisu, Tokyo
Chicken and pork shoyu soup uses traditional Chinese spices and seasonings. Thin straight low hydration noodles are housemade. Topped with pork chashu and negi. Yodare chicken, shumai, spicy ebi wontons on the side.
Chūka Soba Suzuran is a high-end Chinese style ramen shop, serving a selection of noodle bowls and side dishes. Everything is house-made from premium ingredients. 11 seats. Originally opened in Shibuya in 2003, moved to the current location in Ebisu in 2014. Less
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- Abram Plaut added a new meal Dinner at 菜香亭 at Saikotei
五目ソバ 半チャーハンセット / Gomoku Soba Han Cha-han Set / Saikōtei — Takanawa, Tokyo
Gomoku Soba contains shio based soup and medium thin low hydration noodles. Toppings include pork chashu, shrimp, squid, shiitake, boiled egg, fish cakes and snap peas. Half-size fried rice on the size.
Saikōtei is an old school family-run... More
五目ソバ 半チャーハンセット / Gomoku Soba Han Cha-han Set / Saikōtei — Takanawa, Tokyo
Gomoku Soba contains shio based soup and medium thin low hydration noodles. Toppings include pork chashu, shrimp, squid, shiitake, boiled egg, fish cakes and snap peas. Half-size fried rice on the size.
Saikōtei is an old school family-run Cantonese style restaurant, operating in the same location for around 60 years. According to regular customers, the flavors of the dishes haven't changed in decades. 29 seats. Open since 1964. Less
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- Abram Plaut added a new meal Dinner at at LASTORDER BAR
汁なし坦々麺 + 黒坦々麺 / Shirunashi Tantanmen + Kuro Tantanmen / Last Order Bar — Hatsudai, Tokyo
Shirunashi Tantanmen comes with sesame based tare sauce, spiced meat, negi, peanuts and an onsen tamago. Kuro Tantanmen adds black garlic oil, chili oil and bean sprouts. Noodles are special-ordered from a local undisclosed purveyor. Due... More
汁なし坦々麺 + 黒坦々麺 / Shirunashi Tantanmen + Kuro Tantanmen / Last Order Bar — Hatsudai, Tokyo
Shirunashi Tantanmen comes with sesame based tare sauce, spiced meat, negi, peanuts and an onsen tamago. Kuro Tantanmen adds black garlic oil, chili oil and bean sprouts. Noodles are special-ordered from a local undisclosed purveyor. Due to the constraints of operating at a bar with no hood, the tare sauce is made stronger and the soup is simply hot water.
Takeimen is an original noodle concept by actor and noodle enthusiast Yousuke Takei. Currently run via pop-ups only, with a temporary residency at Last Order Bar in Hatsudai since January 2023. No official hours, all information is posted on social media. Takeimen established in late 2022, Last Order Bar open since September 2019. @takeimen_slurp @lastorder_bar Less
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特製つけそば / Tokusei Tsukesoba / Chūka Soba Senmon Tonchibo — Hidaka, Saitama
Niboshi shoyu soup is made from slowly simmering pork bones, minced meat, chicken and niboshi. The soup for each bowl gets poured through house-made gyofun (fish powder). No MSG. Housemade chijire noodles contain whole grain Hanamanten wheat from Saitama.
Master... More
特製つけそば / Tokusei Tsukesoba / Chūka Soba Senmon Tonchibo — Hidaka, Saitama
Niboshi shoyu soup is made from slowly simmering pork bones, minced meat, chicken and niboshi. The soup for each bowl gets poured through house-made gyofun (fish powder). No MSG. Housemade chijire noodles contain whole grain Hanamanten wheat from Saitama.
Master Maruoka-san trained at the well-known ramen shop Chūka Soba Takano in Tokyo. He opened Tonchibo in Tsurugashima, Saitama, operating for 10 years before moving the store to Hidaka City. Only open for lunch, 11:30am-2:30pm. 16 seats. First opened in 2008, current location since September 29th, 2017. Less
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- Abram Plaut added a new meal Dinner at と多" 食堂 at Toda Shokudo
特製煮干そば白 / Tokusei Niboshi Soba Shiro / Toda Shokudo — Hanno, Saitama
Clear niboshi soup uses only sea ingredients and vegetables with white shoyu. No MSG. Two types of noodles (medium-thin straight and extra wide flat) are both house-made, containing flecks of whole wheat. Duck chashu, rare pork shoulder chashu, ajitama, diced onions,... More
特製煮干そば白 / Tokusei Niboshi Soba Shiro / Toda Shokudo — Hanno, Saitama
Clear niboshi soup uses only sea ingredients and vegetables with white shoyu. No MSG. Two types of noodles (medium-thin straight and extra wide flat) are both house-made, containing flecks of whole wheat. Duck chashu, rare pork shoulder chashu, ajitama, diced onions, menma, mitsuba and nori.
Previously operated as Miyamae Udon, the shop began serving ramen as Toda Shokudo during night hours in 2016. In July of 2017 they made the full conversion to ramen only. Open 10:30am until the soup runs out (usually 2-3pm). 33 seats. Since October 2016. Less
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ラーメン + ネギ / Ramen + Negi / Nakasu-Yatai Nagahama Ramen Shodai Kenta — Koenji, Tokyo
Nagahama style tonkotsu ramen. Pure pork bone soup. Thin straight Hakata style noodles are ordered and shipped in from Fukuoka via Aoki Shokusan. Topped with pork chashu, nori and extra negi. Free hard-boiled eggs and other condiments like garlic, spicy... More
ラーメン + ネギ / Ramen + Negi / Nakasu-Yatai Nagahama Ramen Shodai Kenta — Koenji, Tokyo
Nagahama style tonkotsu ramen. Pure pork bone soup. Thin straight Hakata style noodles are ordered and shipped in from Fukuoka via Aoki Shokusan. Topped with pork chashu, nori and extra negi. Free hard-boiled eggs and other condiments like garlic, spicy takana, pickled ginger, wood ear mushrooms and sesame seeds on the counter.
Master Kenta Yokoo-san trained at a yatai (street cart) in the Nakasu district of Fukuoka before coming to Tokyo. He first opened an izakaya with ramen on the menu, but later he decided to focus on ramen exclusively. During the 2020 global pandemic, he went back to Fukuoka and trained at the popular ramen shop Komaya before returning to Tokyo in 2021. Originally opened in 2006, moved to the current location in 2013. Eight seats. Renewal from March 2021. @yokoo_kenta Less